Filet Mignon Recipe

Temper the steaks

Remove filets from refrigerator and pat dry with paper towels. Let rest at room temperature 30–45 minutes before grilling to ensure even cooking.

Make house seasoning

In a small bowl combine kosher salt, freshly ground black pepper, garlic powder, onion powder, dried thyme and smoked paprika. Stir to blend evenly.

Brush each filet lightly with the neutral high-heat oil on all sides to help seasoning adhere and promote a good sear.

Season both sides and the edges of each filet generously with the house seasoning mixture, pressing lightly so the rub adheres.

Prepare a charcoal grill for two-zone cooking using hardwood lump charcoal or hardwood logs: bank most coals to one side for high direct heat and leave the opposite side with fewer coals for indirect finishing. Allow coals to burn until covered with light gray ash (about 20–30 minutes).

If using a gas grill with a hardwood smoked chip box, preheat to high (500°F/260°C) and set one burner lower to create a cooler side for indirect resting.

Sear over direct heat

Place filets directly over the hot coals (or the hottest area of the grill). Sear 2½–3 minutes per side without moving to develop a deep crust and good grill marks. Also sear the edges for 30–45 seconds per side by holding the steak with tongs or using a spatula to press the edge to the grate.

Finish to temperature

After searing, move filets to the cooler side of the grill (indirect heat). Close the lid and cook until internal temperature reaches desired doneness: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. For a 1½–2 inch filet, expect 3–6 minutes on indirect heat depending on thickness. Use an instant-read thermometer inserted into the center for accuracy.

When there are 1–2 minutes remaining (about 5°F/3°C below target), place the butter, crushed garlic cloves and fresh thyme in a small heatproof pan or on a piece of foil and set on the grill near the indirect zone to melt and infuse aromatics.

Remove filets from grill and transfer to a cutting board or warm plate. Spoon the melted butter and aromatics over each steak. Tent loosely with foil and let rest 5–7 minutes. Resting allows juices to redistribute and carries the internal temperature up a few degrees.

If desired, finish with a light sprinkle of flaky sea salt to taste and serve with steak sauce or pan sauce on the side.

Serve whole or sliced crosswise into medallions. Plate with preferred sides (potatoes, vegetables or salad). Note recommended internal temperatures and communicate doneness to guests.